From South SumatraCakes & Snacks
Martabak Har (Palembang Egg Martabak with Curry)
Martabak Har
Palembang's egg martabak filled with whole duck egg and no meat, fried on a flat pan and served with a potato curry sauce and bird's eye chillies in tangy soy.
- Time
- 1 hr
- Serves
- 4 people
- Origin
- South Sumatra
- Type
- Cakes & Snacks
Ingredients
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Dough
Filling
Curry sauce
Chilli vinegar
How to Make
Knead the flour, salt, egg and water into a smooth dough. Divide into 4 balls, submerge in oil and rest for at least 1 hour.
Curry sauce: fry the ground paste, lemongrass, salam leaves and curry powder until fragrant. Add the beef and water and cook until tender. Add the potatoes and coconut milk, cook until soft and season with salt.
Mix the chilli vinegar ingredients and set aside.
Stretch one ball of dough on an oiled surface until very thin.
Heat a flat pan with a little oil. Lay the dough down, crack 1 duck egg in the centre, add spring onion, salt and pepper, and fold into a square.
Fry, spooning oil over it, until both sides are golden and crisp.
Cut into pieces and serve with the curry sauce and chilli vinegar.
Kitchen tip
Authentic Martabak Har uses a whole duck egg with no minced meat. It is richer, and the yolk stays soft inside.
Questions
Where does Martabak Har (Palembang Egg Martabak with Curry) come from?
Martabak Har is a traditional dish from South Sumatra (capital: Palembang), in the Sumatra region of Indonesia.
How long does Martabak Har (Palembang Egg Martabak with Curry) take to make?
It takes about 1 hr in total to make 4 servings, including preparation.
What is the secret to a good Martabak Har (Palembang Egg Martabak with Curry)?
Authentic Martabak Har uses a whole duck egg with no minced meat. It is richer, and the yolk stays soft inside.
